Kind of an oops on my part… but I realized I didn’t write out the details of the three coffees. 😥
Anyways, I’ve added the details below. Enjoy.
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Coffee #1:
Origin: Brazil
Region: Cerrado Mineiro, Rio Paranaiba
Producer: Yuki Minami
Varietal: Red Catuai
Elevation: 1145 masl
Process: Natural Anaerobic
Notes: Honey / Green Melon / Peach
About the producer:
Yuki Minami produced this coffee in Cerrado Mineiro, Rio Paranaib. Minami banded together with other farmers in her community -- a group of third-generation Brazilians of Japanese descent - to form Aequitas Coffee. With its founding, Aequitas has become a key exporter of Brazilian coffees.
About the coffee:
The Catuai varietal was introduced to Brazil in 1972. It's a genetic cross between yellow Caturra and Mundo Novo, and can come out as red and other variations. Red Catuai is known to have a fuller body, shining in the deeper flavor notes.
Roasting notes:
The roasting approach I took with this coffee was gentle heat throughout the roast. I applied a low charge temperature and slowly pushed heat into the bean. I focused on elongating the bean's time during the maillard reaction and caramelization phases to build up the coffee's body. This coffee contrasts the other two, focusing less on acidity and more on the chocolate and nutty notes.
Coffee #2:
Origin: Colombia
Region: Huila
Producer: Luis Anibal Calderon
Varietal: Natural Anaerobic
Elevation: Gesha
Process: 1600 masl
Notes: Black Tea / Lemongrass / Wild Berries
About the producer:
Luis Anibal Calderon produced this coffee at the farm Villa Betulia. This coffee was carefully hand-picked to ensure the ripest cherries, then fermented for 40 hours in an anaerobic environment. Afterward, the coffee was sundried until ideal moisture content was achieved.
Luis Anibal Calderon is a renowned roaster in the scene. He's worked with big-time roasters like Onyx. He began planting specialty coffee varieties in 2012 when he planted 5,000 Gesha trees on 5% of his farm. Now, he dedicates his entire farm to more delicate and rare specialty varieties, gesha included.
About the coffee:
The flavor profile of Gesha coffee is known for its tea-like flavor and floral aroma. These tend to be best when roasted light so as not to roast away their delicate flavors.
Roasting notes:
I roasted this coffee quickly to preserve and capture the lighter and fruitier notes. With a high charge temperature, I loaded the roast with heat and promptly pushed the beans to first crack. At first crack, I ensured not to over-develop the beans to preserve the acidic and floral notes.
Coffee #3:
Origin: Ethiopia
Region: Idedo, Yirgacheffe
Producer: Mrs. Gemedech Fulasa
Varietal: Mixed Heirlooms
Elevation: 2050 masl
Process: Natural
Notes: Malbec / Dark Plum / Dried Blackberry
About the producer:
Mrs. Gemedech Fulasa produced this coffee. Her farm is a woman-owned mid-size single farm in the Idedo region of Yirgacheffe. The coffee is grown under a shade mixed with other fruits and staples in a regenerative manner. Her farm doesn't use inorganic fertilizers or pesticides, and since most of her coffees are naturally processed, her environmental waste and impact are minimal.
About the coffee:
Ethiopian coffees are known to be very bright and fruity. Their note profiles tend to lean towards chocolate, citrus, and berry. Their acidity levels are medium to high as they are often grown at very high elevations, allowing for better nutrient development.
Roasting notes:
I found the prior coffee characteristics to be true with this bean. I roasted this coffee with a lower charge, applying a soak to ease heat into the bean so as not to scorch the bean. Once we hit first crack, I opted for short development to balance its bursting acidity, but just enough that the cup isn't overwhelmed by it.